Jewish Food Trivia Quiz #2

Avgolemono, literally “egg-lemon,” seems to be the descendant of the Sephardic egg-lemon sauce called agristada. It appears to have first developed as a way of thickening a meat soup without the use of a dairy product.

Most foods that Persian Jews eat are the same as those that non-Jewish Persians eat. Gondi, however, is special for Jews and is typically eaten at Shabbat dinner.

Twitty’s recent book highlights the intersection of the foods of his multifaceted identity as a Black Southern Jew.

Gellis began selling kosher beef hot dogs in 1872. Feltman sold since 1870, but his were made using pork as well. Hebrew National and Nathan’s didn’t launch until the early 1900s, with Abeles & Heymann only hitting the scene in the 1950s.

Injera is an everyday bread, made from teff, while dabo is typically made from wheat flour, and includes delicate spicing.

Deuteronomy 8:8 lists the seven species as wheat, barley, grapes, figs, pomegranates, olives and dates. Though in modern times Israel became known for Jaffa oranges, the orange is actually indigenous further to the east in southern Asia.

During the late 1700s and early 1800s, Polish nobles gave Jews most of the leases for such alcohol establishments. A great book that examines this phenomenon is Yankel’s Tavern.

The line also showed how sweet or savory the noodle kugel was likely to be in a given place.

The most confusing of the five core symbolic foods at the “Rosh Hashana Seder,” rubia has been connected with at least 8-10 different possible foods throughout Jewish History.

Other indigenous Jewish Israeli foods include Bisli, Meorav Yerushalmi (Jerusalem mix), Shamburak, and a chocolate spread that predates Nutella.